In a large pot over medium heat, heat the sesame oil. You want the oil to shimmer slightly, which indicates it's ready for the next step. The aroma of the oil should begin to fill the kitchen, inviting you to continue. Add the minced garlic and minced ginger, sautéing them for 2 to 3 minutes until they’re fragrant. Be careful not to let them burn as that would alter the dish's flavor.
Incorporate the vegetable broth, soy sauce, miso paste, rice vinegar, and chili paste if desired. Stir well to mix everything together, ensuring the miso paste fully dissolves into the broth. The mixture should take on a rich, inviting color and aroma.
Bring the broth to a gentle simmer. You’ll notice small bubbles forming as it heats. At this point, add the sliced shiitake mushrooms and cubed tofu, allowing it to simmer for 15 minutes. This step allows the flavors to meld together beautifully and softens the mushrooms and tofu.
Add the bok choy to the broth, letting it simmer for another 5 minutes until it becomes tender. The bok choy should turn bright green, adding vibrant color to the dish.
Meanwhile, cook the ramen noodles according to the package instructions. Once cooked, drain them and set aside. They should be al dente, with a slight chewiness, which is perfect for absorbing the broth.
To serve, place the cooked noodles into bowls, creating a cozy nest. Pour the hot broth filled with tofu, mushrooms, and bok choy over the noodles. The broth should be steaming hot, enveloping the noodles in deliciousness.
Top each bowl with freshly sliced green onions and optional cilantro for a burst of freshness. The colors should be vibrant, making the dish as pleasing to the eye as it is to the palate.
